1. Bring vegetable broth to a boil, remove from heat and add soy protein chunks. Add a couple dashes of oregano, thyme and marjoram. Soak until the chunks are soft and liquid absorbed.
2. In a medium sized saucepan, heat oil over medium heat. Add onion, garlic and jalapeno and saute until softened. Add textured soy protein, tomatoes, lime juice and spices.
3. Simmer until the tomatoes have cooked down, about 5 minutes or so. Remove from heat and fold into soft wheat tortillas and top with suggested toppings.
I like to garnish with lettuce, green onion, olives, plain vegan yogurt, or vegan sour cream.

SO HOW'D IT GO?

Just a note: after looking over this recipe again it looks like the salt should probably be cut in half (or more) and quite possibly the same for the other spices as well. Honestly, I have no sense of measurement, so make this at your own risk! ;)